Chicken Sausage with Warm Pineapple-Avocado Sauce
Spinach-Carrot Salad
Ingredients
- 1 (12-oz) pkg fully cooked Italian chicken sausage links, cut into ½-inch-thick slices
- 2 Tbsp olive oil, divided
- 1 onion, finely chopped
- 1 cup cubed pineapple
- 1 avocado, pitted and diced
Instructions
- Cook sausage in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet, reserving drippings in pan.
- Add 1 Tbsp oil and onion to hot drippings; cook 5 minutes. Add sausage and pineapple; cook 2 to 3 minutes or until thoroughly heated. Season with salt to taste. Stir in avocado before serving.
Side Dish Ingredients
- ½ (5-oz) pkg baby spinach
- 1 carrot, shredded
- 1 Tbsp extra virgin olive oil
- 2 tsp fresh orange juice
- ¼ tsp Dijon mustard
Side Dish Instructions
- Place spinach and carrot in a large bowl. Whisk together oil, orange juice, and mustard. Pour over salad, and toss. Season with salt to taste.
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